Winery Терра Эгос (Terra Egos)Каберне (Cabernet Sauvignon)
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Каберне (Cabernet Sauvignon)
Pairings that work perfectly with Каберне (Cabernet Sauvignon)
Original food and wine pairings with Каберне (Cabernet Sauvignon)
The Каберне (Cabernet Sauvignon) of Winery Терра Эгос (Terra Egos) matches generally quite well with dishes of beef, lamb or spicy food such as recipes of southern beef meatballs, lamb tagine with broad beans or traditional tunisian couscous.
Details and technical informations about Winery Терра Эгос (Terra Egos)'s Каберне (Cabernet Sauvignon).
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Каберне (Cabernet Sauvignon) from Winery Терра Эгос (Terra Egos) are 0
Informations about the Winery Терра Эгос (Terra Egos)
The Winery Терра Эгос (Terra Egos) is one of of the world's greatest estates. It offers 8 wines for sale in the of Krasnodar to come and discover on site or to buy online.
The wine region of Krasnodar
The wine region of Krasnodar of Russia. Wineries and vineyards like the Gunko Winery or the Gunko Winery produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Krasnodar are Chardonnay, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Krasnodar often reveals types of flavors of spices, red fruit or black fruit and sometimes also flavors of non oak, oak or vegetal.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
